I’m having a moment with simple whole-food recipes that let the ingredients really shine, and this Roasted Sweet Potato Bowl is so simple and nourishing that you won’t believe how much flavor it packs with its crunchy chickpeas and crispy kale chips. I pair it with a super easy yogurt sauce. It’s my go-to yogurt sauce that only takes 5 minutes to prepare!
Why I Love This Recipe (As a Nutritionist)
- High-Fiber: Both sweet potatoes and chickpeas are great sources of fiber, helping support digestion and blood sugar balance.
- Nutrient-Dense: This meal includes vitamin A-rich sweet potatoes, iron-rich chickpeas, and calcium from leafy greens like kale.
- Balanced Plant-Based Meal: You’re getting complex carbs, plant protein, healthy fats, and plenty of fiber all in one bowl.
- Easy to Prep: Each component roasts on a tray, making cleanup simple and prep ideal for batch cooking.
- Customizable: From the base to the sauce, each part of this recipe can be adjusted to suit your taste or pantry staples.
Ingredient Notes
- Sweet Potato: Choose a medium or large orange-flesh sweet potato. It’s packed with beta carotene (vitamin A) and provides complex carbs for steady energy. If you don’t have sweet potato, try roasted butternut squash or carrots.
- Chickpeas: A great source of plant-based protein and iron. Roasting them with spices gives them a crisp texture. Canned (make sure to rinse well) or cooked-from-scratch chickpeas both work.
- Kale: Full of calcium and fiber, kale gets beautifully crispy in the oven. Lacinato (Tuscan) kale works well, but curly kale is ideal for maximum crunch.
- Yogurt: Use unsweetened dairy-free yogurt. Soy offers higher protein. Be sure it’s plain, not flavored.
- Pumpkin Seeds: These add crunch and healthy fats, plus a boost of zinc and magnesium. Sunflower seeds or chopped almonds also work well here.
How to make this recipe (summary)
Start by preheating the oven to 400°F (200°C). Cut a large sweet potato in half lengthwise and place it cut-side down on a lined tray. Bake for 45 minutes until soft. Meanwhile, toss chickpeas with ½ tablespoon olive oil, cumin, and chili powder. Spread them on the tray and roast for 25 minutes until golden and crisp. Next, massage chopped kale with the remaining ½ tablespoon olive oil and nutritional yeast. Spread it on a tray and bake on the top rack for around 10 minutes, checking it doesn’t burn.
While everything roasts, mix the yogurt sauce ingredients: dairy-free yogurt, garlic, lemon juice, mustard, dill, and salt and pepper. Set aside.
To assemble, top the sweet potato with chickpeas, crispy kale, sliced spring onions, and pumpkin seeds.
Drizzle the yogurt sauce over the top and enjoy. View recipe card below for detailed instructions.
Variations and Tips
- Add Baked Tofu: For extra protein.
- Spice It Up: Add more chili for a kick.
- Experiment: Try different herbs in the yogurt sauce.
- Serving Suggestion: Pair with a fresh salad or some roasted broccolini for added veggies.
- If you like this recipe, you’ll also love our Roasted Sweet Potato Tabbouleh Bowl, Mexican Style Roasted Sweet Potato, and our Edamame Sweet Potato Bowl.
Why You’ll Love This Roasted Sweet Potato Bowl
- Simple
- Nutritious
- Flavorful
- Versatile
- Delicious
Roasted Sweet Potato Bowl with Crispy Kale and Yogurt Dill Sauce
Video
Equipment
Ingredients
- 1 large sweet potato - 17 oz / 500 g
- 1.5 cup (240 g) cooked chickpeas
- 1 tbsp (15 ml) olive oil - divided
- 2 tsp (4 g) ground cumin
- ¼ tsp (0.5 g) chili powder
- 1 tbsp (7.5 g) nutritional yeast
- 2 cup (45 g) kale - finely chopped
- 2 tbsp pumpkin seeds
- 1 spring onions - finely chopped
Yogurt Sauce
- 1 garlic clove - minced
- ¾ cup (190 g) yogurt - I used soy
- ¼ cup (3 g) fresh dill - finely chopped
- 1 tbsp (10 g) whole-grain mustard
- 1 tbsp (15 ml) lemon juice
- sea salt flakes to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the sweet potato: Slice the sweet potato in half lengthwise and place it cut-side down on a large baking tray, lined with baking paper. Bake on the middle rack of the oven for 45 minutes.
- Prepare the chickpeas: After 20 minutes, toss the chickpeas with 0.5 tbsp olive oil, cumin, and chili powder. Add them to the sweet potato tray and bake for the remaining 25 minutes.
- Prepare the kale: Toss the kale with 0.5 tbsp olive oil and nutritional yeast. Spread it out on a separate tray and bake on the top rack for 10 minutes until crispy.
- Prepare the sauce: Mix the yogurt with grated garlic, chopped dill, mustard, lemon juice, and sea salt flakes.
- Assemble: Top the sweet potato with the roasted chickpeas, crispy kale, sliced spring onions, and pumpkin seeds. Adjust salt to taste, and serve with the yogurt sauce.
FAQ
Yes, it’s naturally gluten-free.
Absolutely, feel free to experiment!
Yes, it’s loved by all ages.
This was absolutely delicious, thank you!
So happy you enjoyed it 💚
Tried it out today and it was really extremely good! I used a bit of salt to season each component and Baharat spice for the chickpeas. Amazing!
Amazing, so happy you loved it Sandra 💕
Can you bake all three pans at once?
Yes 🙂
Hi there! Making this tonight and excited to try it 🙂 in the step by step section the oven temp says 350 but in the instructions section at the bottom is says 400. Which is correct?
Hey Erika, sorry about that! It’s 400 🙂
Ooooh, looks delicious! May I sub the chickpeas for mung beans? I have SIBO and try to avoid most beans.
Thank you!
Margaux
Absolutely, you can use any beans / lentils you like! As mung beans are smaller then chickpeas, you might want to bake them a little less so they don’t go too dry 🙂